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Lemony Carrot Dhal

Veg  HT MC Indian 40 mins

Serves 4    Hot  Vegetarian  Pulses  Grains  Vegetables  Spices  Curry  Curries  Main Course  Asian  Dairy Free  Eggless


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30ml/2tbsp vegetable oil
1 onion, chopped
450g/1lb carrots, peeled and chopped
1 clove garlic, crushed
1 green chilli, deseeded and chopped
2.5cm/1in piece root ginger, peeled & chopped
225g/8oz split red lentils
15ml/1tbsp medium curry paste
The zest and juice 2 lemons
1.15ltr/2pts vegetable stock
30ml/2tbsp chopped fresh coriander
salt and freshly ground black pepper
coriander to garnish
rice and/or naan bread to serve


1. Heat the oil in a large pan, add the onion and carrots and sauté for 3-4mins. Add the garlic, chilli, ginger and sauté for 1min.

2. Stir in the lentils, curry paste, lemon zest and juice and stock. Bring to the boil, then cover and simmer for 25-30mins or until the carrots are tender and the lentils have broken down.


3. Remove from the heat, stir in the coriander and season to taste. Serve hot with rice and naan bread.



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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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